No. 2. PLANTATION DROPS.
With sugar and glucose instead of all molasses.
4 pounds sugar,
3 pounds glucose,
¼ pound butter,
1 pint New Orleans molasses,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 252°; and finish as Plantation Drops No. 1.
No. 2. MOLASSES PEPPERMINTS.
Same as Plantation Drops No. 1, only do not sand them in XXXX sugar; finish as Molasses Peppermints No. 1.
FRUIT PUDDING.
5 pounds glucose,
3 pounds sugar,
1 pound small seedless raisins,
1 pound package of good mincemeat,
Water enough to dissolve the batch.
Stir and cook to 252°; set off the fire and add 2 pounds of mixed shelled nuts, 1 pound pineapple, cherries and citron, and all the fine powdered cocoanut you can possibly mix in; pour off on the slab and form it in a loaf like bread; now put in clean kettle 3 pounds glucose, 1 pound sugar, a little water, and cook as before to 252°; set off the fire, and add all the cocoanut it will stand; pour on the slab, flatten out thin with rolling-pin and fold it around the loaf you have just made until it is entirely covered; when cold cut in slices like cake.
ICELAND MOSS WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 280° or 290°; set off on a barrel and color a light red, and flavor with oil of anise; stir just a second then pour it in a funnel and finish same as Molasses Wafers.
JERSEY LILLIES.
4 pounds glucose,
3 pounds sugar,
2 oz. nucoa butter,
Water to dissolve same.
Cook to 240°; then add 1 pint cream, stir and cook to 250°; pour on greased slab; when cool pull on hook until good and white; flavor while pulling, with vanilla; lay on spinning table and form in round pieces as for stick, and pull out size of stick and cut with shears, one-half inch in length. Now throw them in XXXX sugar, then sift the sugar off and they are ready for use.
These goods chew as nice as a good caramel and are a good seller.
ITALIAN CREAM.
4 pounds of sugar,
1 pound of brown sugar,
1½ pounds glucose,
1 quart of cream or milk,
1 pound cream fondant,
1½ pounds glucose.
Place the sugar, glucose and part of the milk in a copper pan over the fire and stir until it boils, add the rest of the milk, and boil to 236° on thermometer; lift off the fire, let stand a minute, then add the other glucose and the fondant broken up into small pieces. Stir easily until well mixed, then pour out on paper between iron bars half an inch thick. As soon as it has set, mark the top with a knife, glaze over with light glaze, and when cold they can be broken apart. Can be made in chocolate or peach or with nuts or cocoanut.
This recipe is for the wholesale trade, and is a cheap grade of this article.
WALNUT LOAF.
7 pounds sugar,
2 pounds glucose,
Water enough to dissolve the batch.
Cook to 252°; then add quickly 1 pint molasses and stir and cook again to 252°; set off the fire and add ½ teaspoonful soda and 1 pound black walnut meats; stir in kettle until it starts to grain, then pour it in one pile on a warm slab, scrape it all up, form it in the shape of a loaf of bread and keep it in that shape until it sets and gets hard; cut in slices as sold.
This is a good seller and takes wherever I have made it.
BUTTER-SCOTCH WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
Cook to 270°; then add
¼ pound butter,
1 oz. dark molasses.
Stir and cook to 280° or 290°; set off and add teaspoonful of salt; flavor with oil of lemon; pour all in a funnel and drop them the size of a quarter on a greased slab; put in glass jars.
BUTTER-SCOTCH SQUARES.
5 pounds light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then add
¼ pound butter,
Teaspoonful salt.
Stir and cook to 290°; set off and add oil of lemon, and pour between iron bars on greased slab and mark with caramel cutter; when cold break up and put in jars or pans.
STRINGS OF COMFORT, OR STRAWS.
6 pounds sugar,
½ pound glucose,
Water enough to dissolve same.
Cook to 300° or 320° over a hot fire; pour on slab, fold up and color to suit, and pull on hook; then twist the batch on the hook until all the air is out of it, then put it on the table in front of table furnace and form it in shape as for stick candy. Take hold of one end and form as a bottle, small at one end; have some one help you and as you pull the batch out long and about the size of straws, have your helper keep them off of each other and move them around until they become cold. After making one or two batches you will be enabled to make these goods uniform and neat; also flavor while pulling, and use gloves, as they retain more of a gloss.
These goods make a fine show and help sell other goods. For a window show they cannot be beaten. Make these goods all colors and flavor them highly, and when cold break up and mix in one pan. They show up well.
SOFT CHEWING BUTTER-SCOTCH.
5 pounds light brown sugar,
2 pounds glucose,
2 oz. nucoa butter,
½ pound butter,
Water to dissolve same.
Cook and stir until batch is 250°; set off and flavor with oil of lemon; pour on greased slab, between iron bars; when cold cut in pieces two by three inches and wrap in wax paper.
This is a good seller if put up in neat packages.
MOLASSES WAFERS.
5 pounds sugar,
1 pound glucose,
Water to dissolve same,
1 pint New Orleans molasses,
¼ pound butter.
Stir and cook to 280° or 290°; pour in funnel and drop size of a quarter, on greased slab; when cold pack in glass jars, or keep in pans in cold weather.
HOREHOUND WAFERS.
Heat 1 quart of water to a good boil, then add 1 ounce of horehound herb and let stand fifteen or twenty minutes, then put 5 pounds sugar and 1 pound glucose in a kettle; now pour the horehound water through a strainer and cook to 280° or 290°; pour in funnel and finish as molasses wafers.
VARNISH FOR CONFECTIONERY.
Put ½ pound or more of gum benzoine in a bottle, pouring in enough fourth-proof alcohol to cover it; let it stand for at least two weeks, shaking it well once or twice a day. You may then pour off gently what you need for immediate use and let the remainder stand, but not long enough to become too thick, otherwise it will appear in streaks on the work when dry. When used it should be of the consistency of thin syrup; if it should be too thick dilute with a little alcohol. This varnish is entirely harmless, and has a fragrance somewhat resembling that of vanilla. It has another good quality—it will keep for years, and grows better with age. It may be used on all kinds of chocolate work and candies, whether pulled or clear, giving them a thin, glossy film which protects them from atmospheric moisture and thus prevents their soon becoming sticky.
VIOLET CREAM MARSHMALLOWS.
6 pounds of best A sugar,
½ pound of glucose,
2 pints of water.
Cook to 238°; flavor floral extract of violet, violet color, 3 pounds of marshmallows. Have a bright copper kettle, and put into it the 6 pounds of best A sugar and ½ pound of glucose; add to this 2 pints of water; then set the kettle on a bright fire and cook to 238°; then pour the batch on a clean slab, allowing it to remain until almost cold; then with a steel paddle work the batch rapidly till it turns and sets in a firm mass; now spread a damp cloth over the mass, leaving it for thirty-five minutes; then knead the cream and put about 3 pounds in a bon bon dipping-pot; now have about 3 pounds of marshmallows cut in half with a pair of shears; now warm the cream in the dipping-pot and flavor with floral extract of violet and color a deep violet color; then dip the pieces of marshmallows in the cream and drop on waxed paper, and continue till you have dipped all the marshmallows; and when they are cold they are ready for use.
CREAM NOUGAT.
This is a delicious confection, if carefully made after the following recipe:
1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.
Whisk the whites of the eggs in a copper pan till they are light and stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint of water and cook to 250°; pour the hot sugar into the beaten eggs, at the same time beating the eggs to make them mix thoroughly with the sugar; now put the remainder of the sugar into a copper pan together with the glucose and ½ pint of water; cook to 260° and then remove from the fire; stir in the sugar and glucose, and keep stirring until white and creamy; add the eggs, slowly stirring them in, and lastly add the almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a frame on your marble and pour the nougat out on these, also placing the wafers on the top and a board on top of the wafers. Let the batch lay over night, and in the morning cut it into bars of required size.
CREAM SQUARES.
Put in kettle
8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.
Stir and cook to 250°; set off and pour in about 2 pounds fresh grated cocoanut, stir until batch just starts to grain, then pour it on the slab, between the iron bars, and let remain until it grains; then melt 4 pounds bon bon cream, same as for bon bons, pour it on the batch, and spread it out evenly over same. When cold mark with caramel cutter and cut into squares.
SALTED ALMONDS.
Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the water; let them remain a few minutes; try them by taking one out, and if the skin or outside slips off pour them out at once in a sieve, then pour cold water over them, and after you have taken off all the skins lay them on a dry towel and let it absorb all the dampness out of them; now put ½ pound of good butter in a clean kettle and set it over a slow fire; when the butter is melted pour in the almonds and stir them until they start to brown, then pour them out in a sieve and sprinkle fine salt over them, then spread them out on a table to cool. Don’t get them too brown when roasting, as they contain a good deal of heat when done and will get too dark and partly burnt by doing so.
SALTED PEANUTS.
Place 1 pound of butter in a clean copper kettle over a slow fire; when the butter is dissolved add 12 pounds Spanish shelled peanuts, and stir them good until the peanuts get through popping and begin to smoke and get nice and brown, then at once pour them out into a large sieve and let the extra butter drop through; then pour them on the slab or table and pour 1 pound fine salt over them, and mix them up and then spread them out to cool.
If the above are roasted nicely you can work up a large trade on them, as I have made and sold one hundred pounds per week in different places where I have made them.
SALTED PECANS.
Melt ½ pound of butter in a clean copper kettle over a slow fire, then pour in 5 pounds of pecans and stir good only one minute; then pour them out quickly and finish same as Salted Almonds. Don’t let them roast too long, as they turn black and are unfit to eat if they are allowed to roast too much.
HOREHOUND ROLLS.
This piece of goods, when nicely made and put up in ten-cent rolls, can be made a leader of in cold weather, as the public at large have great confidence in the merits of horehound. Make a batch of horehound candy as per recipe given in another part of this book, and after it has been poured on slab divide it in two pieces; one piece pull on the hook until it turns light brown color, then form it in a round piece; now knead the other half, flatten it out around the pulled piece, place it in front of the table furnace and pull it out in round sticks the thickness of a broom handle; cut off in about eight-inch lengths.
These goods show up well when cut, and it is policy to flavor them highly with horehound—make them double strength. Don’t wrap them, but stack them up nicely in dishes or pans. Place a neat card upon them stating “extra strong horehound rolls,” and it will add to their sale.
GINGER BON BONS.
Proceed the same as with Ginger Chocolate, only when rolling them out don’t flatten them; color dipping cream a delicate yellow and dip them and place on top of each one when dipped a little thin strip of angelica.
JAP CHOCOLATES.
Make a batch of cocoanut Jap and pour it out on the slab and roll it out in little oblong pieces, size of a pecan, and dip in chocolate, and have helper sprinkle a little fine cocoanut on each piece as you dip them.
FLAX SEED DROPS.
Place in kettle
6 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280°; then pour in a small handful of flax seed and stir just a moment, then pour on slab, color a delicate yellow and knead it good, then form in shape as for stick candy, and then flatten it out and run through lemon-drop rollers.
These goods look well, as the flax seed show up all through the drops.
HOREHOUND FLAX SEED SQUARES.
Make a batch of horehound candy as per horehound recipe, and just before you pour out on slab, add the flax seed, then pour on slab and cut as horehound squares.
NOUGAT SPONGE CHOCOLATE.
Place in kettle
5 pounds sugar,
5 pounds glucose,
Water to dissolve.
Add 2 oz. nucoa butter.
Cook to hard ball, as for caramels, then add 1 quart cream, and stir and cook again to hard ball; pour on slab, fold up edges; when cool pull on hook, then lay it on the slab and chop up in coarse pieces 2 pounds of almonds and knead them into the batch; now flatten out the batch between the iron bars and with rolling-pin flatten out nicely the thickness of caramels; when cold cut in pieces one-fourth of an inch wide and one and one-half inches long, and dip in chocolate.
The same batch with ground roasted peanuts in is fine and sells well, and is called Peanut Nougat.
FRUIT JELLY CHOCOLATES.
Place 6 pounds of apricot pulp in kettle and the same weight of sugar, and cook and stir until batch gets thick and drops off the paddle in heavy drops; then set off on barrel and add ¼ ounce of powdered citric acid and 2 ounces dissolved gelatin; then add 2 pounds roasted almonds chopped fine; pour all in taffy pans lined with manilla paper, then sift XXXX sugar over them and let them set for eight or ten hours, then turn them out; take paper off and cut in pieces to suit, and dip in chocolate.
SULPHUR DROPS.
Place in kettle
6 pounds sugar,
¼ pound butter,
1 pound glucose,
Water to dissolve same.
Cook to 270°; then add 1 ounce of the best sulphur and flavor with extract of lemon; pour on slab and knead it well, then form it in shape and run it through lemon-drop rollers.
CREAM MINTS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 264°; pour on slab, then pour over the batch ¼ pound XXXX sugar, knead up well, and pull on hook; flavor while pulling with oil of peppermint; when well pulled place on spinning table, form as for stick candy, and pull out as stick, and cut with shears in small pieces size of a pecan; lay them in XXXX sugar; sift off the sugar and place in pans.
These goods will grain and become soft and creamy.
CLOVE SQUARES.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 270° or 280°; and stir in a few drops of burnt sugar, flavor with clove, and pour on slab; fold up the edges and knead the batch good until it turns a nice brown color, then as quickly as possible roll out thin and mark both ways with a caramel cutter; when cold break apart.
YANKEE HONEY CARAMELS.
Place in kettle
4 pounds sugar,
4 pounds glucose,
½ gallon cream,
1 oz. cocoa butter,
2 oz. nucoa butter,
1 pint strained honey.
Cook to a good, hard ball, not a crack; pour on slab; cool quick by moving it in cold place on slab, then pull on hook until quite spongy; when done flatten it out on slab the thickness of caramels; when cold mark and finish as other caramels.
YANKEE NUT CARAMELS.
Proceed as with above, and when done pulling add 2 pounds nuts—knead in any kind of nuts you wish—and roll between iron bars, thickness of caramels.
CREAM FIGLETS.
Grind 5 pounds of figs and knead into it 2 pounds No. 1 dipping cream; use XXXX sugar and get to a stiff paste; then with the rolling-pin flatten it out the thickness of mint lozenges, and with a one-half-inch round tin lozenge cutter cut them out and throw them in XXXX sugar; when done sift off the sugar and stack them in dishes for the show case.
Grind dates, after removing the seeds, and proceed as with Cream Figlets, and finish the same.
They are good eaters and sell well.
They can both be dipped in chocolate or dipping cream. They also make a nice piece of goods in either one.
CHOCOLATE LAYER NOUGAT.
Make a batch of Vanilla Nougat, and as you place it in the box, when finished, put in at first nougat enough to extend one inch in height, then cover it with a wafer sheet, then spread over this dark melted chocolate, and place another sheet of wafer paper over this; now pour the balance of nougat on top and then another sheet of wafer paper.
When this nougat is cut the center shows up good and is a nice piece of eating.
You can also, if you wish, make a pink or any other color of nougat and place the chocolate in the same way. I usually run four or five kinds of nougat in the above style, as it sets off the show case to good advantage.
In dipping bon bons, chop up fine any kind of nuts and flatten them out evenly on the table, and as you dip a bon bon, drop it on the nuts; when dry stack them, with nut side up.
These goods look well. You can also color fine cocoanut pink, yellow or violet, in fact any color to suit you, and drop bon bons as above. They also look well.
To color cocoanut do so the same way as you would color sugar or sugar sand, only omit the ammonia.
CREAM RAISINS.
Open very large raisins, take out the seeds and stuff them with dipping cream, then crystalize them. They look well and are nice to top off a box of candy with. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors, as they look better and sell better.
BUTTER-SCOTCH CHOCOLATES.
Make a batch of butter-scotch patties; run them small—a little larger than a nickel—then dip them in chocolate.
They are leaders wherever they are made.
You can also dip the above in dipping cream; they make a nice piece of goods. In my mind, anything that tastes well in our line sells well, no matter if anyone else ever made the same piece of goods before or not.
CHOCOLATE-DIPPED CARAMELS.
It is not necessary to make chocolate caramels for dipping in chocolate, as it is only a waste of chocolate. Make a plain vanilla caramel, and when they are coated the coating itself will be all the chocolate flavor needed.
CARAMEL CREAMS.
Make a nice caramel and cook it a little lower than for a stand up caramel, and when cold cut in size of caramels, and then cut them in two again and dip in dipping cream. They make a nice center if cut in two and not cooked too high.
COCOA DATE CHOCOLATES.
Open any amount of dates and take out the seeds, and then place in them fresh grated cocoanut; close them up, and when ready dip in chocolate.
These goods are good eaters and sell well.
GINGER CHOCOLATES.
Cut up in fine pieces ½ pound of ginger and knead it in 6 pounds of No. 1 dipping cream to a stiff paste, then roll them out in little balls, and then flatten them out with the forefinger; when done dip in chocolate.
OPERA CREAM DATES.
Open 5 pounds dates and remove the seeds; now make a small batch of Opera Cream as per recipe for same, knead it well, flavor slightly with vanilla, roll in small pieces, and fill dates and finish as ordinary cream dates.
These goods must be made in small batches in hot weather, as Opera Cream soon sours. You will find these goods much richer than the ordinary cream dates.
SPICED BON BONS.
Try these, as they are extra fine and cannot be duplicated by others unless you give up the recipe.
Take two five-cent packages of New England mince meat and 5 pounds of No. 1 dipping cream and knead them together, adding XXXX sugar until you get it to a stiff paste, then roll out in little balls size of a marble, and dip them in No. 1 dipping cream.
SPICED CHOCOLATES.
Proceed as with spiced bon bons, dip them in dark chocolate and place a pecan half on top of each.
When dipped this is a beautiful piece of goods and sells well wherever I have made it.
GINGER SQUARES.
Make same as Clove Squares, only flavor with ginger, and when on slab color a delicate yellow, and finish as Clove Squares.
CHOCOLATE BOSTON CHIPS.
Put in kettle
6 pounds sugar,
1 pound glucose,
Water to dissolve same.
Now get 1 pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box; when melted add XXXX sugar and stir or knead it till quite a thick paste; now set to one side and cook the above batch that you first prepared to 310°; pour off on slab, prepare it for the hook and pull, then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick, then flatten it out and see that the left end is closed; now pull out one inch wide and thin as possible, and have your helper crimp them, or leave them straight, or in curls, just as you prefer.
COCOANUT CREAM CARAMELS.
Place in kettle
6 pounds sugar,
10 pounds glucose,
Water to dissolve same.
Cook to 236°; set off on barrel and stir in all the fine powdered cocoanut it will stand, then pour it on slab over heavy oiled paper, and spread it out to about one-half inch in thickness; place iron bars around it, then melt 8 pounds of fondant, not too hot, and spread one-half of it over the top of the batch; let set a moment, then turn over the whole batch carefully and take off the paper, then place iron bars around again and spread the balance as before; when cold cut in small squares. Now cook 10 pounds of sugar, and water to dissolve same, to 238°; set off and with the paddle stir it just so as to partly grain it, then dip the squares in this one at a time and lay them in a wire screen or coarse sieve; when dry they are ready for the store.
HONEY CHOCOLATES.
Place in kettle
10 pounds sugar,
7 pounds honey,
Water to dissolve same.
Cook to 244°; pour on a dampened slab, and when nearly cold pour on the batch 2 pounds of ground pecans and cream in the usual way; now melt the cream and add one-half glass of simple syrup and flavor with extract of vanilla, and then run them in starch in prints in the shape of patties; when cold dip them in dark coating of chocolate.
MARSHMALLOW FIGLETS.
Grind 5 pounds of figs, then take 2 pounds of marshmallows and mash them up by tearing them apart, and knead them into the figs; add XXXX sugar, and then pick them out and stack roll them up in balls size of a marble; and then as you set them down press them flat with your forefinger. When all is done lay them in XXXX sugar, and then pick them out and stack them nicely in glass dish for show case.
These goods, cheap as they are to make, readily sell at forty cents per pound, and are liked by all.
PLUM CHOCOLATES.
Take the stones out of two dozen good and ripe plums, and lay them in a fine sieve and squeeze them through; now place the pulp in the kettle and add 7 pounds of sugar and 1 pint of water; cook to 240° and add quickly 2½ ounces of dissolved gelatin and stir and cook to 248° or 250°; set off on barrel and run the batch into starch prints, oval shape; when they set and are ready, dip in chocolate.
In winter when there are no plums, you can use any kind of can preserves if you are unable to obtain plums.
CHOCOLATE FIGLETS.
Grind 5 pounds figs, and then add 2 pounds of fondant to it and knead both well together; use XXXX sugar, and get it to a good stiff paste, then flatten it out on the slab to about the thickness of caramels and with a half inch tin lozenge cutter cut them out and dip in chocolate.
The above are also nice to dip in fondant, and look well made larger. When dry cut in two so as to show the center.
SPUN SUGAR.
You may and you may not be able to make the above to look well the first time you attempt it; but by practice, you will soon be able to turn out quite a respectable batch. Cook any amount of sugar, and water to dissolve it, to 276°, not above this, and see that you put no more water in than is enough to dissolve the sugar, as boiling it too long affects the color of the batch; use about one pint of water to every 2 pounds of sugar; when the batch starts to boil cover the kettle and let the steam wash the sides clean, then take off cover and when the batch is cooked to 276° set kettle on a barrel; now have ready two newspapers spread on the floor, and set a clean, empty sugar barrel on the center of the paper and with a common egg whip, or four or five kitchen forks tied together, dip into the batch and then swing the forks or egg whip to and fro quickly as possible across the barrel; continue this until the batch starts to darken; when at that point it is unfit for use and must be added to what scraps you have; pick up the spun sugar and form it as you wish.
MARSHMALLOW CHOCOLATE BRITTLE.
Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and knead them together in front of the table furnace to a stiff paste; set to one side, so as it will remain warm, and then place in kettle
7 pounds sugar,
2 pounds glucose,
Water to dissolve.
Cook to 310°; then add ½ pint of dark molasses, and stir and cook to 320° or 330°; pour on slab when partly cold, fold up and pull on hook, then twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches, and place the marshmallow cream in the center the length of outside piece and fold it up as for stick; then flatten it all out and pull in one inch strips as wide and a little thicker than Boston chips, and have helper run the caramel cutter over it; when cold dip in dark, sweet chocolate.
FOREST SWEETS.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then set kettle off on barrel and stir in all the mixed shelled nuts you can possibly get in, then pour all in a coarse sieve and let the drippings run through in a pan; now dump the batch on a cold slab and with your fingers separate the nuts when cold; place them in a long nickel pan for the store.
The nuts used are Brazils, almonds, walnuts, filberts and pecans.
OPERA CHOCOLATES.
Make a batch of Opera Cream and when done melt it as other fondant and run in starch molds, such as a pointed common chocolate.
These goods, when well flavored with vanilla, are a leader.
SALT WATER SQUARES.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 270°; then add ¼ pound of butter, a teaspoonful of salt, stir and cook to 280°; pour on slab, spread it with palette knife as thin as possible; mark them with a caramel cutter at once, and when cold break them apart.
VANILLA MARSHMALLOWS.
First dissolve 15 ounces gelatin in 3 quarts of hot water and set it to one side; now place in kettle 15 pounds glucose, no water; stir and cook to a hard ball, or about 248°; then set it off on barrel and add 15 pounds XXXX sugar, then pour in the batch, through a strainer, the 3 quarts of gelatin water, then pour the whole lot together and flavor vanilla; now place in your marshmallow beater and beat until the batch is good and stiff; pour it on slab; see that the slab is heavily sprinkled with XXXX sugar, then with a palette knife spread it even and sprinkle XXXX sugar over the top; let stand four or five hours, then cut in squares size of all marshmallows; in cutting don’t draw the knife, but press down and cut; have iron bars on slab before pouring batch.
After you make the above you will never begrudge the money paid me for this book.
ALMOND CARAMELS.
Roast 5 pounds large almonds and set them to one side; then stick into the end of each one the point of a good, sharp toothpick; the round Chinese toothpicks are the best; when this is done cook a small batch of caramel; when done, set the kettle off on a barrel and dip each one of the roast almonds in it, then stick the end of the toothpick in the hole of a fine sieve that must be turned upside down near your work; continue this until all is finished, and when the caramel gets cold pull out the toothpick and you will find it ready for use and a piece of goods fine enough for the best retail stores. Don’t let toothpick run through sieve; place it in sieve on an angle so that the caramel won’t touch anything; then it is impossible to tell how they were dipped.
In making a nice batch of Peanut Bar, it is best to blanch or husk the peanuts. My way of doing this is to cook a batch of peanuts as for Salted Peanuts, but omit the salt; when cold pour them in a sieve and with the hands rub them until the husks are loosened, then blow them all off; put on a batch as for Peanut Bar, only omit the peanuts, and when the batch is about 280° or 290° set it off on a barrel and stir in the nuts; then pour on the slab, flatten out nicely between iron bars; when cold cut in bars to suit.
BLANCHED ALMOND BAR.
Proceed as with Almond Bar No. 1, only pour in blanched almonds instead of almonds with husks on, as it adds to the beauty of the goods and they sell better.
ALMOND COCOANUT CREAM.
First blanch 2 pounds almonds and split them; now put in kettle
8 pounds sugar,
1 pound glucose,
2 pints water.
Cook to 244°; pour on the damp slab; let batch remain until cold, then grate two cocoanuts and lay on the batch, and with a paddle cream them as you would other fondant; when done place all in a kettle, warm it over steam, and when quite thin add vanilla extract and pour on slab between iron bars; when cold cut oblong shape with a lozenge cutter and dip them as other bon bons, and place half an almond on each.
VIOLET CREAM WAFERS.
Place in bon bon kettle 3 or 4 pounds of No. 1 bon bon cream; melt it as for patties, not too hot; color violet and flavor with floral extract of violet, then pour all in a funnel and drop on wax paper, size of a quarter; when dry turn them over and dry the bottom, and they are ready for the store.
SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.
Place in kettle
7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve same.
Cook and stir to a good, hard ball, not to a crack, but to a hard ball only; then set off and add ¼ pound of dark, bitter chocolate and stir until well melted; then pour on slab between iron bars; when cold cut in pieces one by three inches and wrap in wax paper.
These goods will not stick if not wrapped, but it is customary to always wrap butter-scotch.
ORANGE CHERRY BON BONS.
Grate the rinds of two oranges; now get 4 pounds fondant and place it on the table or slab, and with XXXX sugar knead it to a good, stiff cream, so that you can roll it out in little balls the size of a marble; then when all is rolled out put 3 or 4 pounds No. 1 fondant in bon bon kettle and color it a delicate orange, and flavor very little with one drop of oil of orange; then add the rinds of the two oranges; melt the cream as for bon bon dipping, and dip the cream balls; place on top of each one-half of a French cherry.
COCOANUT DATES.
Split 5 pounds dates and remove the seeds; then get 5 pounds fondant and knead into it 1 pound of fresh grated cocoanut and roll out in small pieces enough to fill the date, and close it up; now melt 4 pounds of bon bon cream in bon bon kettle and dip each date, and when cold cut in two in the center, and in each piece place in the cream end a small almond.
Don’t crystalize these goods, as they can be made fresh often and sell better.
NUT BUTTER CRISP.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir good to 320°; then set off and add quickly 6 pounds chopped almonds, and pour on slab between iron bars; mark with caramel cutter; when cold break apart in pieces to fit pans and break up where they are marked as you sell them.
ROCK TAFFY.
Make half batch of Sponge Taffy, as per recipe given, and roll it in one mass; set it to one side; now cook a full batch of Lemon Taffy to 270°; pour on slab, then prepare it for the hook; pull good, then flatten it out on the slab and lay the Sponge Taffy in the center and wrap it with pulled batch; now place the batch before table furnace and flatten it out; pull out in strips two inches wide, and have your helper cut them four inches in length.
DAISY CHOCOLATES.
Cook 7 pounds sugar,
1 pound glucose,
Water to dissolve same, to 244°.
While cooking add 2 pounds fine powdered cocoanut and then pour on dampened slab; then pour a few drops of violet color; also flavor with extract of violet; when cold, cut; cream it in the usual way, then prepare it as other cream and run it in starch prints in oblong shape, and dip in chocolate.
TURKISH CREAM.
First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle
6 pounds sugar,
2½ pounds glucose,
1 quart water,
2 ounces nucoa butter.
Cook to 254°; pour on slab, work with spatula until it begins to get cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and 1 ounce vanilla; put in tin box. Let it set a few hours, then cut in squares or slices.
WAFER CHOCOLATES.
Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir in
3½ pounds Heide’s Almond Paste,
1 ounce ground bitter almonds,
2 pounds of cold dipping cream.
Dust the slab thick with XXXX sugar and pour the batch on it; when cold flavor pistachio and work into it XXXX sugar to a stiff dough; roll it out the thickness of mint wafers, and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle; now get your chocolate ready for dipping, and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip.
TURKISH CREAM NOUGAT.
Place in kettle
18 pounds sugar,
12 pounds glucose,
Water to dissolve same.
Cook to 255°; set off on barrel and with paddle stir it until it becomes a good, heavy cream; now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream; then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper; when cold cut in bars to suit.
You can make the above vanilla, strawberry or chocolate flavors. They are all nice and sell well.
APRICOT CENTER.
Take ten-pound can of apricots and run them through a colander or fine sieve, then put all in a kettle and add 10 pounds sugar; cook over a slow fire and stir until quite thick, so that when you raise the paddle it won’t run off, but drop off in chunks; then set kettle off on barrel and add 3 ounces of dissolved gelatin and run the batch in starch in round, flat molds; let remain over night; use this for dipping or crystalizing then.
When dipped in fondant and then cut in two, they make a showy piece of goods.
GUM DROPS.
This recipe is intended only for retail confectioners, as large manufacturers of candies do not, or would not, attempt to use this formula in the manufacture of Gum Drops; nevertheless, it pays to make them.
Soak 4 pounds of gelatin in 3 gallons of water a half hour; now take 30 pounds sugar, 8 pounds glucose, and add only 1 pint of water, and cook to 240°; then add the gelatin batch and flavor vanilla or strawberry; stir only one minute, and then set the kettle off on barrel; let it stand a few minutes, then skim off the top and run in starch or any style of molds you wish.
CREAM DATES.
Cut open 5 pounds of dates, remove the seeds, then fill it with fondant; form them in original shape and lay them in granulated sugar; sift off the sugar and they are ready for use. You can make them vanilla, strawberry or chocolate by coloring and flavoring the fondant before filling the dates.
CREAM ALMOND DATES.
Proceed as with above, only when you have placed the fondant in the date put a blanched almond in the fondant, so it will show.
WOODLAND CREAM DATES.
Open 5 pounds dates and remove the seeds, then grind 2 pounds hickory nuts or pecan meats and stuff the dates and close them, then dip them in fondant; use the smallest dates you can. Also dip the above goods in chocolate. They are nice and sell well.
COCOANUT BALLS, SANDED.
Place in kettle
3 pounds glucose,
1 pound sugar.
Stir and cook to 246°; set off on barrel, and stir in all the short strip cocoanut it will stand, then pour in all on the slab and pick up little pieces and form them in little balls the size of a marble and lay them in granulated sugar; sift off the sugar and they are ready for the store.
These goods are also nice dipped in chocolate or fondant.
ICE CREAM CENTERS FOR CHOCOLATES.
A Delicious Piece of Goods.
Make a batch of Vanilla Marshmallow No. 1, and when all beat up in your beater set one side, then put 50 pounds fondant cream in a kettle and set it over another kettle half full of water; set it over the furnace and stir and cook until the cream is melted and quite hot; then add it to the marshmallow batch and stir good until all is well mixed; then pour it in funnel and run it in starch any shape to suit.
You can color and flavor the above to suit your taste. If the batch is too large for you, divide or quarter it.
PIGNOLIA CHOCOLATES.
Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds dipping cream, and with XXXX sugar work into the cream the nuts and ¼ pound of Heide’s Almond Paste, and flavor strong with vanilla extract; work all into stiff paste and form them in shape and size of pecans; now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in chocolate and then roll them in the chopped nuts.
QUEEN CHOCOLATES.
Cook a batch of Maple Fugies and grain them as per fugie recipe, then pour them in one pile on the slab and add 3 pounds fondant, and with XXXX sugar knead it all up to a stiff dough; then with the hands roll out oblong pieces about twice the size of a pecan; when done dip them in chocolate.
These goods are fine eating.
PINEAPPLE JELLY CHOCOLATES.
Cook 8 pounds sugar and water to dissolve same, to 254°; then add 2 quart cans of grated pineapple and stir until it begins to thick and jellies on the side of the kettle; then set off on barrel and add 3 ounces of dissolved gelatin; now line four taffy pans with heavy oil paper and pour into them the batch about half an inch in thickness to the pan; dust the top with XXXX sugar; let set a day and a night then turn out and cut them the size of caramels and dip in chocolate.
PIPE STEM BON BONS.
These goods are new and fine, and are delicious eating. Get a 5-pound box of Chase’s Pipe Stem Lozenges, assorted flavors, then roll some pieces of fondant around each piece; when done dip them as you would all bon bons, and when through cut in two in the center so as to let the lozenge be seen on each end.
CLEVELAND’S CHOICE.
Make a batch of Opera Cream; when done roll with the hands pieces about the size of a caramel, only round, and dip in chocolate.
Don’t make too many ahead in hot weather, as they become rancid in about ten days.
CHERRY CREAMS.
Place in kettle
8 pounds sugar,
1½ pounds glucose,
Water to dissolve same,
1 pint cream.
Cook to 238°; set off, and color a delicate pink and flavor highly with wild cherry; now add 1 pound of French cherries finely chopped, and with the paddle stir it against the sides of the kettle until it starts to grain; as soon as you discover the least particle of grain pour it out on slab between iron bars, the thickness of caramels; when cold mark as caramels; place in taffy pans and break apart as sold.
APPLES ON A STICK.
This is a Winner For Children.
Get any amount of small apples and stick in each one at the top, where stem is, a small wooden skewer, such as butchers use to pin roasts with; now cook a batch of molasses taffy to 280°; set off on barrel and dip the apple in so as to cover it completely; let drip off and stand them on the slab until cold.
PEACH CHOCOLATES.
Squeeze peaches through a sieve until you have ½ gallon of the pulp, then add to it 4½ pounds of sugar and 1 pound of glucose, a little water, and 2 ounces of dissolved gelatin; place all in kettle and cook to 244°; set off on barrel and stir in 1 pound of fresh grated cocoanut; pour in taffy pans lined with manilla paper; let remain over night, turn out and tear off paper, cut in small oblong pieces and dip in chocolate.
PEAR BON BONS.
Squeeze through a sieve any amount of ripe pears; place them in a measure, and to each quart add 2½ pounds sugar and 1 pound glucose; add just a little water, and cook to 244°; set kettle on barrel and run off quick as possible in starch prints, small pattern, and sift starch over them; let remain ten or twelve hours, then take out and dip in fondant No. 1, and flavor and color to suit.
FIG GLACES.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 320°; pour on slab; when enough to handle place in front of your table furnace; proceed same as in pulling out buttercups, only in marking them use your caramel marker instead of a buttercup cutter and cut them just the length of two buttercups.
KLONDIKE NUGGETS.
Melt about 5 pounds sweet chocolate, then mix in about 5 pounds chopped nuts; then drop them in small, irregular lumps about the size of a walnut; when dry wrap each one in gold foil (which can be obtained of any of the supply houses advertised in this book).
These goods should sell at the rate of 60 cents per pound.
MAPLE CREAMS.
Place in kettle
10 pounds maple sugar,
3 pounds glucose,
1 pound butter,
4 pounds powdered cocoanut,
Water to dissolve batch.
Cook to 238°; and set off and with vanilla and add 1½ pounds No. 1 fondant; stir it well until fondant is dissolved, then pour in taffy pans lined with manilla paper; let stand one day and turn out; take paper off and cut in squares size of caramels, and crystalize if you wish.
MAPLE FIG BON BONS OR CHOCOLATES.
Place in kettle
3 pounds sugar,
2 grated fresh cocoanuts,
2 pounds ground figs,
Water to dissolve the batch.
Cook to 238°; set off on barrel and add 1½ pounds maple fondant; stir until fondant dissolves, then pour in pans lined with manilla paper; let remain until it sets or gets hard; turn out, take off paper and cut as caramels and dip in No. 1 fondant, or in chocolate.
COCOANUT CAKES.
This is strictly for the retail trade, and I find this recipe better than the one where the batch is grained in the kettle.
Place in kettle 2 gallons of water and set it on the fire; now put a dishpan over it and place in it 5 pounds fondant and stir until all the fondant is well melted, then add two fresh grated cocoanuts and stir good until well mixed, then set kettle and all near the slab, set a glass of water on slab, and now dip a teaspoon in the water, then dip out a teaspoonful of the mixture and with the thumb slide it off of the spoon on the dry slab and with the point of your spoon form it round.
You can flavor the above vanilla, chocolate, rose or strawberry.
CREAM CHOCOLATE SQUARES.
Place in kettle
10 pounds sugar,
1½ pounds glucose,
Water to dissolve same.
Cook to 236°; pour on dampened slab, and pour over it 1 pound dark, melted chocolate; let remain until cold, then cream it in the usual way and put away in bucket or crock; now melt the batch over the steam or very slow fire and add ¼ pound butter; when batch is quite hot pour it in pans lined with oiled paper; let remain until goods are cold, then turn out, take off the paper, and cut the size of caramels; place in pans and crystalize.
These goods are also nice dipped in chocolate.
A CHEAP AND GOOD COCOANUT JAP.
Place in a kettle
10 pounds glucose,
2 pounds sugar,
1 quart water.
Cook to 238°; set it off on barrel; now take a large wooden bowl, or if you have none use a small sized washtub, and pour into it a pail of water, then empty it out at once; this is done just to make the tub damp; now place in the tub about 20 pounds fine powdered cocoanut, and as your helper pours over it a dipperful of the batch just cooked, you stir it in good with a paddle; continue this until you cannot possibly stir in another pound, then pour it out on a slab and flatten it out the height of your bars with a rolling-pin; let set one hour, and cut to suit.
Another way to finish this is to flatten out two-thirds of the batch, then color the other third a light pink and flatten it out over half of the other batch then cut the third not covered and lay it over the red, and when this is cut in slices it will leave the red center.
After cutting Jap lay it in granulated sugar; then sift or shake off the sugar and place in boxes or pans.
COCOANUT LOVE SQUARES.
Vanilla.
Place in kettle
4 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 240°; then set the kettle on barrel; now flavor vanilla and add 2 pounds macaroon cocoanut and stir it until it starts to grain the batch, then pour off quickly on the slab and with a palette knife spread it as thin as possible; let remain ten minutes, then mark and cut as caramels.
COCOANUT LOVE SQUARES.
Strawberry.
Proceed as with above, only when the batch is cooked color pink and flavor strawberry, then add cocoanut; finish same as vanilla.
COCOANUT LOVE SQUARES.
Chocolate.
Proceed as with vanilla, only add ¼ pound dark chocolate when batch is cooked, and finish same as vanilla.
ALMOND PASTE DATES.
Open 5 pounds of dates, remove the seeds and lay the dates open flat ready for use; now take
3 pounds No. 1 dipping cream,
2 pounds almond paste,
1 pound English walnut pieces,
and knead it to stiff paste by using XXXX sugar; pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side; throw them in granulated sugar; sift off the sugar, and they are ready for the store.
The above dates can also be dipped in No. 1 fondant and then cut in two pieces, or dipped in chocolate and left whole; they eat well either way.
BURNT SUGAR OR CARAMEL COLOR.
Take any old saucepan and place in it 2 pounds sugar; now place it over the fire, and when it starts to dissolve and smoke stir it with a spoon or stick until all is a mass of black, melted and burnt sugar; set it on the table and add and stir in a little water; don’t get it too thin; and when cold pour in bottle for use.
You can omit the water if you wish and thin it with glucose and form a paste; but as you have very little use for it the water is good enough for retail shops.
PIGNOLIA CHOCOLATES OR BON BONS.
Proceed as with Peach Chocolates, only use roasted pignolia nuts instead of cocoanut, and cut in small squares and dip in fondant or chocolate.
MAPLE FONDANT.
Place in kettle
15 pounds maple sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 238°; pour on dampened slab. When cold cream it in the usual way, and use the cream for outside dipping or bon bons, or to make maple patties or wafers.
JIM CROW CHOCOLATES.
Run in starch, oblong shape, 10 pounds fondant well flavored with vanilla; then prepare 3 pounds chocolate, and when it is ready cut up fine 1 pound of roasted almonds and stir them in the chocolate as you use it and dip the centers.
This makes a nice outside coating if the nuts are chopped fine.
ROAST ALMOND CHOCOLATES.
Chop very coarse 5 pounds of roasted almonds, and dip them in chocolate, by mixing all the nuts you can possibly stir in the chocolate, and then with the fingers pick out a little at a time and place on wax paper in size and shape of a pecan nut.
TO COOK SUGAR FOR CRYSTALIZING.
This all depends on how heavy a crystal you wish; and as there are no two candy makers who work alike it will lay with you whether you like a light crystal or a heavy one.
Place any amount of sugar you wish in kettle, and add plenty of water to dissolve it; see that sides of kettle are clean, and cook by a syrup gauge to 33½° for light, 34 or 35½° for heavy crystal.
Let crystal remain in the same kettle it is cooked in; don’t disturb it until you wish to pour it over the goods you wish to crystalize, which is cooked, before it is ready to use.
Experience alone will teach you on this point; nevertheless, if you follow the above advice you will be able to crystalize goods in a respectable manner.